Kendriya Vidyalaya No. 2 Inf.

Lines,
Jamnagar (Gujarat)
(Affiliated to CBSE, New Delhi Affiliation Number 400022 CBSE School Code: 14112)
 
 

An
Investigatory Project on
Quiz Game
AISSCE Practical Exam of
Class XII of Chemistry ()
Academic year 2022-23

 Submitted to: Mr. Bharat Submitted by: Priyanka Rajput

PGT. Chemistry Roll number: 12120
 
 
 INDEX

CERTIFICATE
ACKNOWLEDGEMENT
AIM
INTRODUCTION
REQUIREMENTS
THEORY
PROCEDURE
CALCULATION
OBSERVATION
RESULT
PRECAUTION
CONCLUSION
BIBLIOGRAPHY
 CERTIFICATE
This is to certify that Miss, PRIYANKA RAJPUT, a student of class XII -
SCIENCE has successfully completed the research on the below
mentioned project under the guidance of BHARAT during the year
2022-23.
Signature of external:

Signature of principal:

Stamp of school:
 ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people have best owned
upon me their blessings and the heart pledged support, this time I am utilizing to
thank all the people who have been concerned with project.
Primarily I would thank God for being able to complete this project with success.
Then I would like to thank my Chemistry teacher Bharat sir, whose valuable
guidance has been the ones that helped me patch this project and make it full
proof success.
Last but not the least I would like to thank my classmates who have helped me a
lot.
 AIM
To study the presence of
oxalate ions in guava fruit
at different stages of
ripening.
 INTRODUCTION

Guava is a common sweet fruit found in India and many other

places around the world.
 Guavas are plants in the Myrtle family (Myrtaceae) genus
Psidium (meaning "pomegranate" in Latin), which contains
about 100 species of tropical shrub. On ripening it turns yellow
in color. Rich in vitamin C, this fruit is a rich source of oxalate
ions whose content varies during the different stages of ripening
. Guavas have a pronounced and typical fragrance, similar to
lemon rind but less in strength.
 WHAT IS OXALATE?
 It is a carboxylic acid, primarily found in plants and animals. It
is not an essential molecule and is excreted from our body,
unchanged. Our body either produces oxalate on its own or
converts other molecules like Vitamin C to oxalate. External
sources like food also contribute to the accumulation of oxalate
in our body. The oxalate present in the body is excreted in the
form of urine as waste. Too much of oxalate in our urine results
in a medical condition called hyperoxaluria, commonly referred
to as kidney stones. Diet is looked upon as a preventive measure
in addition to medication to treat kidney stones.
 Requirements
burrert Filter paper kmno4
H2SO4 funnel Guava

flask
pestle
beaker
Weighing machine
 Daily Life Applications Of Guava

1. IMMUNITY BOOSTER
Vitamin C present in guava helps improve immunity and protects us against common infections
and pathogens.
2. LOWERS RISK OF CANCER
lycopene, quercetin, vitamin C and other polyphenols act as potent antioxidants which neutralize
free radicals in the body.
3. DIABETES-FRIENDLY
Due to rich fiber content and low glycemic index , guavas prevent the development of diabetes.
4. HEART-HEALTHY
Guavas improve the sodium and potassium balance of the body, thereby regulating blood.
 THEORY

0xalate ions are extracted the fruit by boiling pulp with dilute H2SO4. The oxalate ions are
estimated volumetrically, by titrating the solution with KMNO4 solution. A reagent, called the
titrant, of a known concentration (a standard solution) and volume is used to react with a solution
of the analyte or titrant , whose concentration is not known.
Using a calibrated burette or chemistry pipetting syringe to add the titrant , it is possible to
determine the exact amount that has been consumed when the endpoint is reached. The endpoint is
the point at which the titration is complete, as determined by an indicator. This is ideally the same
volume as the equivalence point.
The volume of added titrant at which the number of moles of titrant is equal to the number of moles
of analyte, or some multiple thereof (as in polyprotic acids). In the classic strong acid-strong base
titration is the point at which pH of the reactant is just above equal to 7, and often when the solution
takes on a persisting solid color as in the pink of phenolphthalein indicator.
PROCEDURE
 CALCULATION
FOR RAW GUAVA
N1V1=N2V2
N1*10=(1/10)*132
1/10* NORMALITY OF OXALATE=(X*100)=STRENGTH OF OXALATE IN FRESH
GUAVA EXTRACT= NORMALITY *EQ.
MASS OF OXALATE ION
=13.2/100*44G/LITRE OF DILUTED
EXTRACT
=0.581 G L^(-1)
 For semi-ripened guava (1 day old)
strength of oxalate in one day old guava extract
=(13.7/100)*44 g/L of diluted extract
=0.603 g L*(-1)
 For ripened guava
strength of oxalate in fresh guava extract
=(13.9/100)*44 g/L of diluted extract
=0.612 g L*(-1)
 OBSERVATION
1. Weight of the guava fruit for each time was 50g.
2. Volume of guava extract taken for each titration was 20ml.
3. Normality of KMnO4 solution was (1/10).
4. END POINT: color changes to pink.
Guava Burette Final reading Volume of Concurrent
solution reading initial KMnO4 reading
Raw 150 18 132

Semi-ripened 150 13 137 136.06

ripened 150 10.8 139.2

 RESULT
 THE NORMALITY OF OXALATE ION OF;
 FRESH GUAVA SOLUTION IS=1.32 ML
 SEMI-RIPEN GUAVA SOLUTION IS=1.37 ML
 RIPENED GUAVA SOLUTION IS=1.39 ML
 THE STRENGTH OF OXALATE ION OF;
 FRESH GUAVA SOLUTION IS=0.58 ML
 SEMI-RIPEN GUAVA SOLUTION IS=0.60 ML
 RIPENED GUAVA SOLUTION IS=0.61 ML
  There should be no parallax while taking measurements.
 Spillage of chemicals should be checked.
 Avoid the use of burette having a rubber tab as KMnO4 attacks
rubber.
 In order to get some idea about the temperature of the solution
touch the flask with the back side of your hand. When it becomes
unbreakable to touch, the required temperature is reached.
PRECAUTION  Add about an equal volume of dil.H2SO4 to the guava extract to be
titrated ( say a full test tube) before adding KMnO4.
 Read the upper meniscus while taking burette reading with KMnO4
solution.
 In case, on addition of a KMnO4 a brown ppt. appears, this shows
that either H2SO4 has not been added in insufficient amount. In
such a case, throw away the solution and titrate again.
 CONCLUTION
The content of oxalate ion in guava was found to be 59.67 percent, which is
close to the literature value of 60 percent.
It was also noticed that the content of oxalic ions grows with ripening of guava.
 BIBLIOGRAPHY

NCERT
WWW.GOOGLE.COM
LAB MANUAL (CLASS XII)